When you see a clear Tom Yum Goong (Prawn Tom Yum) you wonder what it would be like, before you take the first sip. And when the flavor and aromas burst through your senses at the first sip, you know its Tom Yum Goong ☺ Tom Yum Goong 8-18 prawns with tails and deveined 1000 […]

Still remember every direction my Mom gave it to me to get this recipe right. After a decade and a half, and making this in various parts of the world, I am yet to find anyone who didn’t like this! A good Fish stew is all about handling every step delicately, so that you respect […]

A good mash has to be of your own creation, as only you know how it should complement the sauces you make. This is my version. 5 medium sized potatoes – Choose a matured one and not the grown in red mud 1 cup of warm milk 1 tablespoon of cream cheese ¼ teaspoon garlic […]

Chinese say, if the fish is fresh, steam them, else fry them. The more delicate and flavorful the broth, the more it enhances the taste of the fish.. 500gram fillet of red snapper (actually you can use Pomfret or Rawas too) 500ml water 2 tablespoon Chinese white wine 1 tablespoon fish sauce 2 tablespoon light […]

Always wonder, what to tell my friends as to how much time a Jumbo Prawns would take to cook in an oven… Grilled Jumbo Prawns in Dill and Gruyere 2 large Jumbo Prawns – Butterflied in to half and the vein removed 1 teaspoon crushed garlic 2 teaspoon melted butter 2 tablespoon white wine 2 […]

The pepper steak at Den Anker restaurant in Cape Town Waterfront always lingered in my mind. Wanted to try but didn’t know whether they used both beer and cognac in their sauce. My very special Hennessy be better used right so here it is.. Steak Au Poivre – Pepper Steak 4 cuts from tenderloin – […]